Bittersweet Pumpkin Caramel Cream Brownies

on Jul 20, 2014 |

Pumpkin and chocolate are a great combination in my little head! Today, the littles were requesting my brownies as an afternoon delight. I had to oblige because who can turn down a perfectly moist, rich brownie? Ahh, but for the adults in the family, I felt the need to make it a little more special. I have been really craving pumpkin after cleaning out my baking cabinets and finding a ton of Jello’s instant pudding pumpkin spice mix. I had the strong urge to make a pumpkin cream cheese filling and turn my brownies into a sandwich. Then to further jazz this thing of beauty up, I broke out my hidden stash of pumpkin caramel. This brownie stack is really quite dreamy. The bittersweet chocolate compliments the mildly, sweet and thin pumpkin cream cheese filling. My pumpkin filling is very mousse like, but much thinner. I feel that even though this should be featured in fall, it still makes for a delightfully, sophisticated treat at the end of a lovely soiree.

Bittersweet Pumpkin Cream & Caramel Brownies

Yields: 10-2″ brownie circles

Ingredients:
10 Tbsp unsalted butter

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup good cocoa powder (I love Ghirardelli brand)

1/4 tsp salt (heaping)

1/2 tsp instant coffee (I prefer Starbucks VIA)

2 tsp pure vanilla extract

2 eggs

1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well)

1/2 cup all purpose flour

1. Preheat oven 325 degrees. Line a 8×8 pan with tin foil for easy removal after baked and cooled. I

also like to spray the foil with nonstick spray.

2. Put about 2 inches of water in the pot and place on burner using a medium to medium-high heat.

Place pyrex bowl on top. You are using a double boiler method for these brownies, trust me it

makes a huge difference!

3. Place butter in the pyrex bowl and melt thoroughly using a whisk to stir out lumps. Add both